WO2004004487A1 - Procede de preparation de portions de plats de pates cuites et assaisonnees - Google Patents

Procede de preparation de portions de plats de pates cuites et assaisonnees Download PDF

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Publication number
WO2004004487A1
WO2004004487A1 PCT/EP2003/006824 EP0306824W WO2004004487A1 WO 2004004487 A1 WO2004004487 A1 WO 2004004487A1 EP 0306824 W EP0306824 W EP 0306824W WO 2004004487 A1 WO2004004487 A1 WO 2004004487A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooking
container
pasta
microwave oven
dry
Prior art date
Application number
PCT/EP2003/006824
Other languages
German (de)
English (en)
Inventor
Andrea Capovilla
Original Assignee
Andrea Capovilla
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Andrea Capovilla filed Critical Andrea Capovilla
Priority to AU2003250857A priority Critical patent/AU2003250857A1/en
Publication of WO2004004487A1 publication Critical patent/WO2004004487A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J2027/006—Cooking-vessels especially adapted for preparing pasta
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2205/00—Venting means
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
    • B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
    • B65D2581/3404—Cooking pasta dishes, e.g. noodles

Definitions

  • Vending machines are known by means of which warm pasta dishes are offered, in these vending machines the classic cooking process is carried out, namely the dry noodles are placed in their own baskets which are immersed in boiling water and then, after cooking has been completed, are poured off automatically after a predetermined time to be turned on and presented to the consumer.
  • the water in which starch is dissolved also has a negative effect on the organoleptic properties of the cooked pasta.
  • the cooking times of the noodles which are cooked according to the known method, depend essentially on the shape of the noodle and generally correspond to the generally specified cooking times.
  • the invention has for its object to provide a method for cooking and preparing portions of pasta dishes in which no cooking water to be disposed of is produced and in which the organoleptic characteristics of the cooked pasta are not impaired by the changing concentration of starch dissolved in the cooking water and by which the times of cooking and possible turning on are shortened.
  • the invention proposes a method which fundamentally provides for a possible preheating of the dry pasta, whereupon water is added in a quantity which is completely absorbed by the pasta in the subsequent cooking phase carried out in a microwave oven.
  • the invention provides that these are removed in a dry, dosed, possibly variable portion quantity from a storage container in order to fall into a container which is suitable in an oven , e.g. into a microwave oven.
  • a heat source while being fed into a container which is suitable for cooking in a microwave oven.
  • the preheating of the dry noodles remarkably increases the organoleptic properties of the end product and is particularly suitable for noodles which have been produced from non-optimal starting products and / or by means of modest production processes.
  • the dry hot noodles are fed from the specific preheating container or from the transport means in a loose state to a container which is suitable for cooking in a microwave oven, this container is advantageously also for the presentation of the prepared dish to the consumer suitable.
  • water is added to the pasta by means of a metering device in such an amount that it is completely absorbed by the pasta during the subsequent cooking.
  • the mixing ingredients are also fed from a single container or from different containers filled with different ingredients by means of a metering device. It is not excluded that the supply of water coincides with that of the Dressing ingredients are made in the sense that the dressing ingredients are "watered down" by the amount of water required, or that the water is added after the dressing ingredients, possibly to wash over the individual ingredients. Of course, the water and / or the dressing ingredients can be preheated.
  • the microwave oven Mixing ingredients in the microwave oven, mixing is provided, which can be done without using organs immersed in the noodles, but by simply vibrating or jerky movements and / or rotary movements carried out in one or more directions.
  • the container inside the microwave oven is advantageously covered by a movable lid in order to prevent the water from evaporating too much and possible drying of the pasta and / or the dressing ingredients on the upper layer avoid.
  • the cooked, ready-to-eat dish is removed from the oven and possibly presented to the consumer together with cutlery and napkin.
  • the lid is attached to the container and that the opening on the lid, possibly for the addition of the water and the dressing ingredients or for the controlled escape of the water vapor, is at the end of the cooking is closed to present a sealed, completely hygienic product to the consumer.
  • noodles of higher quality or which have been specially produced for the process according to the invention for example from durum wheat kernel meal (with eggs) with a protein value of approx.
  • Said containers including the portion of dry pasta, are closed and sealed by a tight lid or by a film.
  • this lid or film is broken; the opening created allows the steam to escape in a controlled manner during cooking.
  • the opening on the lid or on the film can also be sealed in this case, after cooking or after the introduction of the last dressing ingredients and / or spices, in order to present the consumer with a completely hygienic product.
  • pasta of different shape and / or different type or quality, as well as different dressing ingredients are kept in stock during the preparation phases and / or when they are finished
  • ingredients / dressing ingredients / spices such as cheese, oils, butter, spices, can be added.
  • the invention Since cooking depends on the cross section of the dough and / or on the shape of the pasta, the invention provides that pasta is used which has special characteristics in terms of quality and / or shape, for example by using long pasta (spaghetti, Bavette, etc .) are provided with a longitudinal incision in order to promote the even absorption of the water and the regular cooking.
  • the method according to the invention is particularly suitable for use on automatic dispensers on which, as a result of selection from a menu list, which different pasta shapes, different mixing ingredients and / or contains different spices, currently cooked and agreed pasta dishes are served.
  • Fig. 1 is a simplified functional diagram of a cooking and mixing system for commercially available pasta with lower quality characteristics, to which the method according to the invention is applied, with a preheating phase for the dry pasta e.g. in a microwave oven, using a specific container for preheating and transferring the noodles from said container to a container suitable for cooking in the microwave oven and for presentation to the consumer; while cooking in the microwave oven, the container is provided with a lid which is removed after cooking is complete.
  • FIG. 2 is a simplified functional diagram of a cooking and mixing system for pasta with higher quality features or for those which have been produced specifically for the method according to the invention, this method being carried out without a preheating phase for the pasta and the dry pasta already being sealed , containers are available for cooking in the microwave oven and for presentation to consumers.
  • the method according to the invention comprises the following phases:
  • the method according to the invention sees low quality characteristics for pasta (proportions of soft wheat flour, with a protein content of approx. 8-10% dry matter, with medium quality gluten and with
  • Combustion residues of 0.50 - 0.85% dry matter are preheated in an infrared oven I.
  • the noodles P are fed to the microwave oven I in a container 5 which is suitable for being exposed to infrared rays; at the exit b from the infrared oven I, the preheated noodles P are conveyed from the container 5 into a container 6 which is suitable for cooking in the microwave oven M and for presentation to the consumer.
  • Dosed water A is then fed to the dry, preheated pasta P from a container or from the water pipe by means of a metering device D.
  • the mixing ingredients T, T1 and / or the spices are added by removal from one or more with metering device D. provided containers 1t, 2t.
  • a mixing phase is provided which is preferably carried out by moving the container 6, for example by means of linear, rotating or combined vibrations.
  • the noodles P are then brought together with the water A and the dressing ingredients T, T1 for cooking in the microwave oven d.
  • the container 6, at least during cooking provide a lid 7 which can be movably mounted on the microwave oven M.
  • the container 6 in front of the mixing bevel v or in any case in front the introduction into the microwave oven M, is sealed by its own, possibly perforated, foil or by a disposable or reusable lid, in this case the lid or the foil is removed by the consumer immediately before consumption of the cooked pasta Pc and thus up to This prevents heat from escaping and excessive drying of the top layer of the cooked pasta Pc.
  • the opening created in the lid or provided in the film or in the lid can be sealed in order to make the dish ready for consumption completely hygienic to offer to the consumer.
  • the preheating phase can be carried out in the infrared oven I will be skipped (Fig. 2), which in any case ensures proper cooking of the pasta.
  • Fig. 2 This also enables a variant in the storage of the dry noodles P which can be carried out by means of loading magazines 1a, 1b, 1c, 1d for containers 6 containing dry noodles P of different shape and / or quality and sealed with a lid or film 8.
  • the containers 6 advantageously have a shape and are made of a material which is suitable for cooking in the microwave oven M and for presentation to the consumer; they are fed directly to the station for the addition of the water A and the dressing ingredients T a1.
  • the lid or film 8 is added by adding water A and the dressing ingredients T by means of its own
  • the discharge tube itself.
  • the opening 8a in the lid or on the film 8 serves to allow the steam to escape without the contents drying out too much.
  • the film or the lid 8 can be hermetically sealed before the dish ready for consumption is fed to the dispensing point. The consumer becomes immediate Before eating the cooked pasta Pc, pull the lid off the container 6, for example with a pull tab.
  • the invention does not rule out that the dry noodles P inside the containers 6, or that the dry noodles P inside the sealed 8 containers 6 kept in stock, are already provided with spices and / or dry, dried, cold-dried ingredients, or that spices, ingredients and or grated cheese are added in a dry or moist state when adding the water A and / or the dressing ingredients T or in a subsequent phase after cooking in the microwave oven M.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

L'invention concerne un procédé de préparation de portions de plats de pâtes cuites, assaisonnées et prêtes à consommer. Ce procédé consiste à faire cuire lesdites pâtes dans un récipient (6) placé dans un four à micro-ondes (M) après avoir ajouté de l'eau (A) et éventuellement un ou plusieurs ingrédients d'assaisonnement (T, T1), la quantité d'eau (A) à ajouter étant déterminée de façon à être complètement absorbée par les pâtes sèches (P) lors du processus de cuisson.
PCT/EP2003/006824 2002-07-04 2003-06-27 Procede de preparation de portions de plats de pates cuites et assaisonnees WO2004004487A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003250857A AU2003250857A1 (en) 2002-07-04 2003-06-27 Method for preparing cooked and mixed portions of a noodle dish

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT2002BZ000028A ITBZ20020028A1 (it) 2002-07-04 2002-07-04 Procedimento per la preparazione di porzioni di pasta cotta e condita.
ITBZ2002A000028 2002-07-04

Publications (1)

Publication Number Publication Date
WO2004004487A1 true WO2004004487A1 (fr) 2004-01-15

Family

ID=30012347

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2003/006824 WO2004004487A1 (fr) 2002-07-04 2003-06-27 Procede de preparation de portions de plats de pates cuites et assaisonnees

Country Status (3)

Country Link
AU (1) AU2003250857A1 (fr)
IT (1) ITBZ20020028A1 (fr)
WO (1) WO2004004487A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2027441B1 (en) * 2020-10-30 2022-06-27 Jiujiang Town Junior High School Nanhai Distr Foshan City An automatic instant noodle machine

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0314265A1 (fr) * 1987-10-08 1989-05-03 Borden, Inc. Produits de pâte aromatisée dans un degré
EP0352876A2 (fr) * 1988-07-28 1990-01-31 Borden, Inc. Procédé de préparation de pâtes à cuisson rapide
JPH1056999A (ja) * 1987-07-17 1998-03-03 Nippon Flour Mills Co Ltd パスタ類、麺類の調理方法
JPH11127803A (ja) * 1997-10-27 1999-05-18 Katokichi Co Ltd 麺の調理方法
US6180148B1 (en) * 1996-05-28 2001-01-30 Asama Chemical Co., Ltd. Method for cooking fresh noodles in a microwave oven

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1056999A (ja) * 1987-07-17 1998-03-03 Nippon Flour Mills Co Ltd パスタ類、麺類の調理方法
EP0314265A1 (fr) * 1987-10-08 1989-05-03 Borden, Inc. Produits de pâte aromatisée dans un degré
EP0352876A2 (fr) * 1988-07-28 1990-01-31 Borden, Inc. Procédé de préparation de pâtes à cuisson rapide
US6180148B1 (en) * 1996-05-28 2001-01-30 Asama Chemical Co., Ltd. Method for cooking fresh noodles in a microwave oven
JPH11127803A (ja) * 1997-10-27 1999-05-18 Katokichi Co Ltd 麺の調理方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 199819, Derwent World Patents Index; Class D11, AN 1998-210350, XP002260645 *
DATABASE WPI Section Ch Week 199930, Derwent World Patents Index; Class D13, AN 1999-350273, XP002260646 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2027441B1 (en) * 2020-10-30 2022-06-27 Jiujiang Town Junior High School Nanhai Distr Foshan City An automatic instant noodle machine

Also Published As

Publication number Publication date
AU2003250857A1 (en) 2004-01-23
ITBZ20020028A1 (it) 2004-01-05

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